I went to my first cookie exchange last night. The rule for the party was to bring 7 dozen of one kind of cookie and leave with 7 dozen of a huge assortment of cookies. The hostess also compiled all of the recipes and gave them out in cute red and green folders. I am mighty tempted to plate those cookies and post them ALL for you. Have you ever been tempted like that? To take the easy way?
Luckily, I had these photos all ready to go of cookies that I made. I haven’t made Oatmeal Scotchies in ages. I was in a menu rut and was asking input from a couple of my sons. This is what they requested. I use the recipe that was printed in Best Recipes from the Backs of Boxes, Bottles, Cans and Jars. I don’t have the book anymore, but I made sure to copy this one down before I got rid of it. (Don’t ask me about my on-going cookbook regret….I hate getting rid of any, but space often dictates that I do). This particular recipe calls for orange extract which I do not have in the house right now. I did, however, have lemon. Interesting change. The amount of extract was so small that there was only a hint of lemon in the cookies. No one complained, so I guess it was an acceptable substitution.
- 1 cup butter, softened
- 1½ cup brown sugar
- 2 eggs
- 1 Tbsp water
- ½ tsp vanilla or orange extract
- 2 cups flour
- 1½ cups oatmeal
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 package butterscotch chips
- Cream butter and sugar until fluffy.
- Add eggs, water and extract and mix well.
- Combine dry ingredients and add.
- Stir in chips.
- Bake on an ungreased baking sheet in a preheated 375 degree oven for 10-12 minutes.